To add a subtle smoky flavor to this simple salad, substitute Moody Blue® for Buttermilk Blue®.

Bring 2 - 3 quarts of salted water to a rapid boil, add green beans and cook for one minute to blanch; refresh in cold water. Drain and refrigerate until dry.

Place chilled beans in large mixing bowl and combine with red onion, cucumber, grape tomatoes and oregano.

Combine olive oil, vinegar, lemon juice and hot sauce in small bowl and whisk until well blended.

Pour dressing over green bean and veggie mixture and toss.

Top with crumbled Buttermilk Blue® and serve.

Recipe courtesy of Emmi Roth USA